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Preheat your oven to 400°F (200°C) and lightly grease a muffin tin.
In a large bowl, toss the thinly sliced potatoes with olive oil, chipotle chili powder, garlic powder, salt, and pepper until evenly coated.
Stack the potato slices in the muffin tin, filling each cup to the top. Press down slightly to pack them in tight.
Bake in the preheated oven for 30-35 minutes, or until the potatoes are tender and golden brown on the edges.
Remove the muffin tin from the oven and sprinkle shredded cheddar cheese over each stack.
Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Allow the stacks to cool slightly before removing them from the tin. Serve topped with a dollop of sour cream and a sprinkle of fresh cilantro.
Variations & Tips
If you have picky eaters at home who aren't fans of the chipotle spice, you can easily substitute the chipotle chili powder with smoked paprika for a milder flavor. For a cheesy twist, mix in a bit of Parmesan cheese with the shredded cheddar. You can also add finely chopped cooked bacon or diced onions between the potato layers for extra flavor. And if your family loves a bit more heat, try adding a pinch of cayenne pepper to the seasoning mix!
